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Pumpkin Cheesecake
4.5 from 4,134 votes

Pumpkin Cheesecake

This Pumpkin Cheesecake recipe features a graham cracker crust flavored with pumpkin pie spice, filled with a creamy mixture of cream cheese, sugars, pumpkin puree, heavy cream, vanilla, and pumpkin pie spice. Baked in a springform pan inside a water bath, it delivers a smooth, dense texture highlighting autumnal spices and pumpkin's natural sweetness. The cheesecake balances spice and creaminess for a classic seasonal dessert perfect for cooler months.

Prep Time
30 mins
Cook Time
1 hr
Additional Time
6 hrs
Total Time
7 hrs 30 mins
Servings: 12 servings
Course: Cake

Ingredients

For the Crust
  • 2 cups graham cracker crumbs
  • 6 tablespoons butter melted, unsalted
  • ¼ cup granulated sugar
  • 1 teaspoon pumpkin pie spice
For the Cheesecake
  • 32 ounces cream cheese softened
  • 1 cup granulated sugar
  • ¼ cup light brown sugar packed
  • 3 egg large
  • 1 can pumpkin puree 15 ounces, pure
  • ⅓ cup heavy cream
  • 2 teaspoons vanilla extract pure
  • 1 tablespoon pumpkin pie spice

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Wrap the outside of the bottom of a 9-inch springform pan with foil. Spray the inside lightly with nonstick cooking spray.
  2. In a medium bowl, combine graham cracker crumbs, butter, granulated sugar and pumpkin pie spice. Press onto bottom and 1 inch up side of prepared pan. Bake for 7 to 8 minutes. Cool on wire rack for about 10 minutes.
  3. Begin to boil a large pot of water for the water bath.
  4. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, combine cream cheese, granulated sugar and brown sugar until fluffy; about 3 minutes. Add in eggs, pumpkin and heavy cream, mix until fully incorporated; scraping down the sides of the bowl as needed. Finally, add in vanilla and pumpkin pie spice and mix until well combined.
  5. Pour batter into prepared crust. Place pan into a larger pan, such as a roasting pan, and pour boiling water into the larger pan until halfway up the side of the cheesecake pan.
  6. Bake 60 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, crack the oven door, turn the heat off, and let rest in the cooling oven for one hour. After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 6 hours.

Notes

  • If not using a water bath, cracks may form; cover with whipped cream if needed for presentation.
  • Store cheesecake tightly covered in the refrigerator for up to 5 days.
  • Freeze for 1 to 2 months; defrost overnight in the refrigerator before serving.